Lemon Pepper Chicken Spaghetti

with kale and Asiago

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 4)

  • 20 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    8 fl. oz. Cream Sauce Base
  • Info
    16 oz. Cooked Spaghetti
  • 6 oz. Fire Roasted Diced Tomatoes
  • 1 Lemon
  • 3 oz. Shredded Kale
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Shredded Asiago Cheese
  • 2 tsp. Garlic Pepper

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Chicken

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Spray both provided trays with cooking spray.

    Pat chicken dry.

    Evenly divide chicken between both trays and spread into an even layer.

    Bake uncovered in hot oven until no longer pink, 10-12 minutes.

    Chicken will finish cooking in a later step.

    While chicken bakes, continue recipe.

  2. 2

    Add the Pasta and Sauce

    Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Carefully remove trays from oven and drain any excess liquid.

    Evenly divide cream base, cream cheese, kale, pasta, tomatoes, 2 tsp. lemon juice, 2 tsp. lemon zest, garlic pepper, and 1/2 tsp. salt between trays.

    Gently stir to combine. Cream cheese will melt as meal bakes. Cover trays with foil.

  3. 3

    Bake the Meal

    Bake both trays covered in hot oven until kale wilts and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

    Carefully remove trays from oven.

    To serve, top pasta with shredded cheese. Squeeze lemon wedges over to taste. Bon appétit!

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